prepare cups:Melt coating chocolate in a double boiler or microwave. Using a small pastry brush, completely coat cavities of a dessert cup chocolate mold. Allow to set and paint another layer of chocolate to ensure cups will not crack. Allow to set and remove from mold. prepare mousse:With an electric mixer on medium-high speed, beat cream until soft peaks form. Place in refrigerator until needed.In a clean mixing bowl, with a clean whisk, beat yolks on high speed until pale and frothy. Meanwhile, bring sugar, corn syrup, and water to a boil in a small, heavy saucepan over high heat, stirring to dissolve sugar. Continue boiling for about 1 minute. With mixer on medium-low speed, carefully pour hot syrup down side of bowl containing eggs. Beat on medium-high speed until slightly thickened, about 5 minutes. Beat in praline paste. Stir in melted chocolate, vanilla, and a pinch of salt. Add one-third of the chocolate mixture to whipped cream; whisk to combine. Add remaining chocolate mixture, fold to completely combine. If there are any lumps in your mousse mixture, pass through a coarse sieve into a large bowl; discard any solids. Refrigerate 1 hour or until firm. Transfer mousse to a disposable pastry bag fitted with a large star tip. Pipe mousse into chocolate cups to fill; garnish with hazelnuts and shaved chocolate.